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27th June 2017 by: Elizabeth Peyton-Jones

Italian Squid Salad

 

Squid Salad
ITALIAN SQUID SALAD
(Serves 4)
250g red camargue rice
500ml water
250g cleaned squid, cut in half lengthwise scored
1 lemon, halved
1 stalk celery, finely chopped
1 Scallion, finely chopped
1 tomato, diced
2 garlic cloves, minced
3 Tbsp olive oil
2 Tbsp fresh basil, finely chopped
1/2 tsp ground black pepper
4 handfuls baby spinach leaves

  • Rinse the rice and place into a small saucepan that has a tight-fitting lid. Add the water, and bring to a boil. Turn the heat down to low, and cover and simmer for 15-20 minutes until all the water has absorbed.
  • In a large, rimmed saucepan, bring 5cm of water to a boil. Squeeze half a lemon into this and add the prepared squid. Let poach for 3-5 minutes.
  • Drain and place the squid immediately into an ice bath. Drain again to dry.
  • In a bowl, toss the squid well with the juice of the remaining half a lemon, celery, scallion, tomato, garlic, oil, basil and black pepper. Cover and refrigerate.
  • Portion the rice into 4 bowls, add a handful of spinach to each, and the chilled squid salad

About Elizabeth Peyton-Jones

As a naturopath and food and health expert, Elizabeth Peyton-Jones takes a holistic approach to help you revitalise mind and body. She is passionate about healthy eating: her aim is to help people understand that what they eat is fundamental to the way they look and feel, and that small changes to diet and attitudes around food can awaken a more energetic and positive outlook on life.

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